Instant Pot® Canned Tomato Salsa
Soup Loving Nicole
"Nothing beats fresh salsa in a blender when tomatoes are in season but when they are not, you've got to go with plan B. Out-of-season, pink, mealy tomatoes are just nasty so I choose canned tomatoes during those times. Canned requires cooking for me so I came up with an Instant Pot® recipe to simplify things."
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Ingredients50 m servings 39
Original recipe yields 8 servings
- Combine tomatoes, onion, jalapeno peppers, vinegar, water, sea salt, garlic, and cumin in a multi-functional pressure cooker (such as Instant Pot(R)). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 1 minute. Unlock and remove the lid.
- Pull the pot out and let cool for 5 minutes. Stir in cilantro and lime juice.
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Per Serving: 39 calories; 0.4 8.7 1.9 0 572 Full nutrition
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